In vitro fermentation of oligosaccharides obtained from enzymatic hydrolysis of Opuntia streptacantha mucilage

Mónica Reyes-Reyes, Juan Alfredo Salazar-Montoya, Lorena I. Rodríguez-Páez, Emma Gloria Ramos-Ramírez

Resultado de la investigación: Contribución a una revistaArtículo

1 Cita (Scopus)


© 2018 Society of Chemical Industry BACKGROUND: Among Cactaceae, the genus Opuntia is widely known for the use of its biomass as cattle fodder and in human nutrition (e.g. species such as Opuntia ficus indica and Opuntia streptacantha). In particular, O. streptacantha (OS) produces abundant mucilage and, hence, the characterization of its properties and nutritional value is important. Accordingly, determination of the dietary fiber content of the OS mucilage and the fermentability of its hydrolysis products (oligosaccharides, OLI) is important for developing new uses of the crop as a functional food. RESULTS: The values for insoluble dietary fiber and soluble dietary fiber in the mucilage were 204.6 and 371.6 g kg −1 , respectively. After hydrolysis of OS mucilage with α-amylase, three purified fractions of OLI were evaluated (OLI-A, OLI-B and OLI-C). OLI (1% w/v) stimulated the growth of the commercial probiotic strains (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis subsp. lactis) in vitro, showing behaviors similar to those of commercial inulin. The production of short chain fatty acids (SCFAs) in the fermentation broth was also determined. The final pH of the fermentation broth as well as the identification and concentrations of SCFA depended on the type of OLI and probiotic used. CONCLUSION: The OS mucilage is an unconventional fiber source and can be used to produce non-digestible OLI as functional compounds. This knowledge will be useful for proposing new sustainable ways of processing cacti crops for food and industrial purposes. © 2018 Society of Chemical Industry.
Idioma originalInglés estadounidense
Páginas (desde-hasta)2883-2891
Número de páginas2593
PublicaciónJournal of the Science of Food and Agriculture
EstadoPublicada - 1 abr 2019

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